Frozen seafood is a healthy alternative to fresh seafood, as freezing eliminates the risk of foodborne illness and can provide the same nutritional value. Many different types of frozen seafood include fish, shellfish, and clams. Depending on the product, they can be sold in cans, pouches, or rigid boxes.

Processes used in frozen seafood

Several processes are used in Markwell-Foods-NZ frozen seafood preservation. These include freezing, thawing, and packaging. However, all these processes have their limitations. Therefore, employing proper handling and processing techniques is essential to deliver high-quality products to your clients.

Frozen fish is typically packaged similarly to meat. However, the materials used in the packaging can affect the shelf life of the fish. In preventing dehydration, it is essential to use a water barrier. It is accomplished by lining the freezer with folded carton block liners.

Freezing is an effective method of preserving fish over a long storage period. But this process must be coupled with an optimised thawing to maximise effectiveness.

Thawing involves adding heat to the product to increase its temperature. In addition, thawing also permits the phase change of extracellular water. Thawing helps maintain the product’s sensory and organoleptic properties before the final sale.

The IQF (individual quick freezing) method is commonly used to preserve seafood. This process uses a blast freezer on a conveyor belt. It is a fast and efficient way to freeze food.

Flash freezing is another procedure commonly used to preserve seafood. Like IQF, this process uses a blast freezer on the conveyor belt. Both methods have been proven effective, though the latter is usually more economical.

Freezing is the most common procedure for preserving seafood. Depending on the species, it can be performed on the whole fish or in portions. Often, this is coupled with salting or pickling. While these procedures can provide enhanced shelf life, they can also reduce the shelf life of the fish.

Proper handling and processing techniques can help extend the shelf life of seafood. For instance, vacuum-sealed fish should be kept below zero degrees Celsius. That way, the product can be stored for months before it needs to be thawed.

When choosing the correct processing technique, it is essential to consider the product’s lipid content. For example, some fish are higher in lipids than others and should be stored at lower temperatures.

Nutritional value of frozen seafood

Frozen seafood has a lot of nutritional benefits. Unlike fresh fish, it will not degrade as it ages and is easy to use directly from the freezer. Purchasing it this way also saves you time and money.

The most popular type of frozen fish is salmon, which is a rich source of omega-3 fatty acids. It is a good thing because they are essential for brain development.

In addition, several health organisations recommend eating seafood at least twice weekly. A well-balanced diet that includes seafood can help you maintain a healthy weight and avoid diabetes and other medical conditions. It’s also a great way to support the environment.

Fish are a great source of protein. They contain all the essential amino acids and are easier to digest than meat. Some types of seafood, like salmon and tuna, are also rich in omega-3 fatty acids necessary for a healthy cardiovascular system.

Regarding vitamins and minerals, the quality of fish is typically better when fresh. However, freezing can lock in some nutrients lost in the thawing process.

If you’re on a budget, it’s possible to make a meal out of frozen seafood, and you can find it in convenient portions. Buying frozen products is also a great way to reduce waste.

You can save 25% off your grocery bill by purchasing frozen fish, so there’s no reason not to try it. Just be sure to choose frozen fish from a reputable retailer. Ask a fish counter staff member for advice.

Another important fact is that you can consume seafood year-round. Although some types of seafood are best eaten during a particular season, many are available year-round. For example, you can eat oysters year-round.

It’s no surprise that fish is the best food for your brain. Not only are they chock full of nutrients, but they also help prevent sleep disorders and Type 1 diabetes.

Shelf life of frozen seafood

The shelf life of Markwell-Foods-NZ frozen seafood depends on the food’s biochemical and intrinsic properties and extrinsic factors such as storage and transportation conditions. Therefore, a systematic modelling approach is needed to optimise cold chain management.

Using validated shelf-life predictive models, it is possible to estimate the quality deterioration of seafood. In addition, these reliable models help assess and optimise the cold chain.

A study has investigated the effect of variable storage and transport conditions on the quality indices of three fish products: albacore tuna, sea bass fillets, and crabs. The study aimed to develop mathematical models for the shelf life of these products.

Correlation analysis determined the degree of correlation between the quality indices. For instance, TVBN value has been reported to be an adequate quality indicator for frozen cod. It also correlates with the sensory rejection of whitefish and albacore tuna.

Several tests were conducted for each of the fish products. In the real chill chain, the distribution of the temperature profile was 150 days. Each test was performed to measure the quality of the frozen product.

The results indicated that the sensory score was the most relevant quality indicator for the seafood. The fish’s colour and texture sensory scores decreased as the storage time, and temperature increased. However, the content of formaldehyde and dimethylamine was found to be significant.

It is because of the presence of harmful microbes and parasites. Additionally, the seafood may spoil due to moisture and protein loss.

Therefore, it is essential to ensure the highest freshness of the seafood. It can be done by thoroughly sealing the package and storing the frozen fish in the freezer. Ideally, the occupancy should be at least 70 per cent. Alternatively, the freezer can be kept closed to avoid excessive temperature loss.